In a large saucepan, heat 2 tablespoons oil over medium-high heat; then add mushrooms and garlic and cook, stirring frequently, until mushrooms are tender, about 5 minutes. Remove from heat and set aside and keep warm. In a large 5- to 7- quart wide heavy pot , heat remaining 3 tablespoons oil over medium heat . Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 7 minutes. Remove the vegetables from the pot and place on the side with the mushrooms.

Season the rabbit generously with salt and pepper. Add rabbit pieces and cook, turning pieces several times until lightly golden, about 5 minutes per side. Add the reserved vegetables and mushrooms to the pot, then add the wine. Increase heat to high and cook until liquid is reduced by half, about 12 to 15 minutes.

Add the tomato sauce, mix well and bring to a simmer then add half of the stock and bring to a gentle boil. Add chopped parsley and oregano, stir well, reduce heat to low, cover and cook, stirring occasionally and adding remaining broth gradually as sauce thickens, until rabbit is very tender, about 1 hour. Garnish with parsley and serve with pasta of your choice. Here I served it up with cheese stuffed ravioli. Bon Appetit! 🙂

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About Chef Justice Stewart

I am an ex-construction worker turned chef/cookbook author from NYC that will educate the average person on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.